I just made a big batch of fresh salsa for my wife and kids and they said make sure you dont make it hot (I like it really hot ) so mild salsa it is.
It's not the Hot or Mild that makes salsa. It's the fresh ingrediants that make it. Don't add all the guts of tomatoes. Just chop up the outer portion of fresh Plum tomatoes. Use fresh limes and all that crap. Salsa Mexicana Makes about 2 cups 1 ¼ pounds plum tomatoes, cut in half ½ C chopped red onion 3 tablespoons fresh lime juice 2 serrano chiles, coarsely chopped 1 tsp salt Pinch of ground pepper 1 C loosely packed coarsely chopped fresh cilantro. Seed and dice 10 tomato halves: transfer to large bowl. Place remaining tomatoes in blender: add onion, lime juice, chiles, salt and pepper. Blend until smooth.. Add cilantro. Pulse just to mix in cilantro. Pour tomato puree into bowl with diced tomatoes. Stir to blend. Season salsa to taste with salt and pepper. Can be made 4 hours ahead. Cover and refrigerate. Go easy on the salt. I think it should be 1/2 tsp almost. Note: We found out that 10 plum tomatoes are equal to 1 ¼ pounds, so we buy an extra plum tomato to use to pulse in the blender. Note: Dad keeps cheap latex gloves to chop chiles. If you don’t have these, do not rub your eyes or face.
Makes total sense .... a love sweet hot .... did you ever have the spicy chili Doritos? Oh yeah .... delish
im a fan of the whole spectrum for salsa, even been finding fruit salsas pretty good lately, so far my favorite has been a spicy cherry salsa!
I cant stand spicy food and since its not in my culture i really don't have many opportunity to eat it since i eat a lot of cultural food.
Just hot for me. Thick and chunky. I hate runny salsa. A little kick is a nice touch. Sent from my SCH-I500 using Tapatalk
I prefer hot, but I like the hot that's fast.. cayenne for instance, gives a punch but doesn't linger too long. I like serrano chilis in my salsa for the kick. I make a batch every few months. I use a few processor, then add chunks of tomatoes, etc. Everyone seems to like it. I make a good guacamole as well. I'm not sure if any of you guys ever had them, but second degree burn Doritos are probably one of my favorite chips. They're what I'd consider hot, but not too hot.
